Prep :20 minutes Cook :30 minutes Makes : 4 servings
1 small onion , chopped
1 small carrot , sliced
1 tablespoon olive oil
2 cans [14-1/2 ounces each ] chicken broth
1 cup water
3/4 teaspoon salt
1/2 teaspoon pepper
1 can [15 ounces] white kidney or cannellini beans , rinsed and drained
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh escarole or spinach
2 cups shredded cooked chicken
1 . In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil.
2 . Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.